US5232726A - Ultra-high pressure homogenization of unpasteurized juice - Google Patents
Ultra-high pressure homogenization of unpasteurized juice Download PDFInfo
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- US5232726A US5232726A US07/958,401 US95840192A US5232726A US 5232726 A US5232726 A US 5232726A US 95840192 A US95840192 A US 95840192A US 5232726 A US5232726 A US 5232726A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 94
- 238000000265 homogenisation Methods 0.000 title claims description 28
- 241000207199 Citrus Species 0.000 claims abstract description 29
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 29
- 230000003247 decreasing effect Effects 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 26
- 235000015205 orange juice Nutrition 0.000 claims description 24
- 230000000813 microbial effect Effects 0.000 claims description 11
- 235000019674 grape juice Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims 1
- 230000002906 microbiologic effect Effects 0.000 abstract description 10
- 238000009928 pasteurization Methods 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000019629 palatability Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 230000009467 reduction Effects 0.000 description 9
- 239000012141 concentrate Substances 0.000 description 7
- 238000013461 design Methods 0.000 description 5
- 239000011344 liquid material Substances 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 108020004410 pectinesterase Proteins 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000001332 colony forming effect Effects 0.000 description 2
- 238000006073 displacement reaction Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 101000851376 Homo sapiens Tumor necrosis factor receptor superfamily member 8 Proteins 0.000 description 1
- 235000019502 Orange oil Nutrition 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 102100036857 Tumor necrosis factor receptor superfamily member 8 Human genes 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
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- 239000006185 dispersion Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000013101 initial test Methods 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/46—Ultra high pressure
Definitions
- the present invention relates to a method for extending the shelf life of juices, particularly citrus juice such as orange juice, without pasteurization, by subjecting the juice to an ultra high pressure homogenization step.
- the liquid material such as juice, concentrate or emulsion is introduced at pressures of from 500 psi to 10,000 psi into a central bore within an annular valve seat. (See FIG. 1).
- the liquid material is forced out through a narrow gap between the valve seat and a valve plate. Upon passing through the gap, the liquid material undergoes extremely rapid acceleration as well as an extreme drop in pressure. This violent action through the valve breaks down globules such as pulp or oils in the juice or the concentrate within the liquid material to produce the homogenized product.
- the degree of homogenization is a function of the difference between the pressure of the liquid material at the inlet of the valve and the pressure at the outlet.
- Commercial homogenizers used for citrus juices have typically been operated at inlet pressures of no greater than 10,000 psi.
- single-strength orange juice refers to freshly extracted juice having a Brix of about 10.0-12.5.
- a pasteurization step is ordinarily conducted.
- heating at 185° for 20 seconds is a typical pasteurization condition.
- it would be desirable to simplify processing and eliminate the pasteurization step if the same shelf stability or a commercially acceptable shelf stability could otherwise be achieved. From a practical point of view, there is a perception in the mind of the consumer that an unpasteurized juice is highly desirable and, hence, there may be a marketing advantage to a juice which is more stable than normal unpasteurized juice but has not been heat pasteurized.
- the object of the present invention to provide a method for processing single-strength juice, such as citrus juice, having an extended shelf life which does not require any pasteurization step.
- a juice such as single-strength orange juice
- an ultra-high pressure of about 15,000 psi Surprisingly, the ultra-high pressure homogenized juice exhibits an increased shelf life and decreased microbiological activity compared to juice homogenized under conventional pressures or to juice which has not been ultra-homogenized.
- the microbiological activity present in the juice is significantly reduced despite the fact that no pasteurization step is conducted.
- a non-pasteurized juice such as single-strength orange juice
- an ultra-high pressure of about 15,000 psi (1050 bar) or greater.
- Conventional homogenizers used for processing emulsions, orange concentrate, milk, etc. are unable to achieve such high pressures.
- a commercially available homogenizer used for cell disruption in biotechnology applications has been unexpectedly found useful for extending the shelf life of citrus juices and other non-citrus juices. Such success was unexpected because the lower pressure homogenizers did not give this effect and because the fine pulp particles in juice are larger than microorganisms and would be expected to prevent effective cell disruption. It was further realized that this effect was unexpected because enzymes are not inactivated in the process, and enzymes which naturally occur in citrus juices contribute to the instability and short shelf life of unpasteurized citrus juices In this regard, the Model 30CD cell disrupter from APV Gaulin, Inc.
- Model 30CD homogenizer is described in U.S. Pat. No. 4,773,833 to Wilkinson et al. There are larger scale commercially produced models of this homogenizer including Model MC 126-15 RBF1.
- any conventional homogenizer valve can be used in the practice of the present invention as long as the juice which enters the valve is under a pressure of about 15,000 psi or greater.
- the conventional homogenizer valve described in U.S. Pat. No. 4,773,833 (col. 5, 1. 9-17) having a valve slit from which fluid can emanate radially outwardly can be used.
- an important aspect of the present invention is that the citrus juice be directed toward the valve under an ultra-high inlet pressure of about 15,000 psi. Upon exiting the valve through the valve slit the juice experiences a precipitous drop in pressure accompanied by a great increase in velocity. This violent action results in ultra-high shear cavitation and homogenization of the juice.
- FIG. 1 is a two-dimensional illustration of a conventional plug type homogenizing valve and the corresponding valve seat.
- the unhomogenized product enters the valve seat 1 from an inlet conduit 2 at a relatively low velocity but at a high pressure.
- This pressure is generated by a positive displacement pump (not illustrated) and the restriction to flow caused by the adjustable pushrod 3 being forced against the valve seat 1 by some type of actuating force.
- the positive displacement pump provides a relatively constant flow and, therefore, will generate the required pressures as the restricted area between the pushrod 3 and valve seat 1 is increased or decreased.
- the liquid then moves out through the slit area between the pushrod 3 and valve seat 1 at a high velocity, impinges on the splash ring 4, and then is discharged through outlet 5 as homogenized product.
- Chilled orange juice (35° F. to 38° F.) was passed through the homogenizers by means of the pumping action of each homogenizer, thereby avoiding the use of any other piece of pumping equipment.
- the initial sample was collected with the valves open so that no pressure was being registered by the pressure gauge. Gradually, the valves in the homogenizers were adjusted until the desired pressures (indicated above) were achieved. One minute was allowed for homogenization conditions to become stabilized after which homogenized samples were collected. Twirl-Packs® were used to collect the juice for microbiological studies, glass bottles were used for collecting samples for sensory analysis. The juice was warmed somewhat during homogenization, but not enough to have a pasteurization effect.
- the shelf life of non-homogenized unpasteurized juice stored at 40° F. (control) was about 10 days.
- the shelf life of unpasteurized juice homogenized at 9500 psi was 20 days.
- the shelf life of the unpasteurized juice was extended to 40 days when a homogenization pressure of 15,000 psi was used. Shelf life was determined by tasting; the shelf life was ended when a significant amount of fermented flavor was detected or when the quality rating score had dropped significantly compared to day zero.
- shelf life (as determined by tasting) showed acceptable flavor and was retained for 20 days after conventional homogenization [9500 psi, the highest practical pressure for the 15MR] (this is essentially the reported shelf life of unprocessed orange juice).
- Juice processed at 15,000 psi remained palatable for 40 days. High CFU reduction was achieved in both homogenization tests, each of which had very high initial CFU/ml counts. Specific experimental results are listed in the following table. (Example II - Table 1).
- Late season single strength Valencia orange juice having a 16.6 ratio and 10% fine pulp was ultra homogenized at 15,000 psi.
- the juice was stored at 38° F. (3.5° C.) to 40° F. and compared with a non-treated control. Slight fermentation was observed in the non-homogenized sample after 27 days. Tasting of ultra homogenized juice showed the absence of off-flavors after 45 days storage. Flavors which were examined are: harshness, bitterness, fermented flavor, old fruit flavor, and yeasty.
- Clear grape juice at 16.6° Brix was prepared from concentrate and inoculated at 2.7 ⁇ 10 5 CFU/ml with a culture of Saccharomyces cerevisia and then homogenized at 15,000 psig in the CD30 homogenizer under the conditions described in the earlier examples.
- Initial microbiological counts after homogenization were 2.38 ⁇ 10 4 (a 91% reduction in microbial activity).
Abstract
Description
TABLE 1 ______________________________________ EXAMPLE 1 Microbial Activity (CFU/ml) as a Function of Homogenization Pressure and Storage Time HOMOGENIZER 30CD 15 MR Time Pressure (PSIG) (% Reduction) (% Reduction) ______________________________________ Day 0 0 (Control) 9,300 (--) 10,700 (--) 4,000 7,400 (20%) 12,600 (-18%) 9,500 5,800 (38%) 9,100 (15%) 15,000 4,200 (55%) -- Day 7 0 (Control) 1,600 (83%) 5,000 (53%) 4,000 200 (98%) 1,600 (85%) 9,500 200 (98%) 1,000 (91%) 15,000 200 (98%) -- ______________________________________ As can be seen from the results, there is a significant reduction in microbial activity (as measured by plating on orange serum agar at pH 5.5 [OSA], colony forming units/ml [CFU/ml]) in juice homogenized at 15,000 psi as compared to juice homogenized at lower pressures, on either the CD or conventional (MR) homogenizer. In comparing the runs, it is clear that homogenization at 15,000 psi has a greater effectiveness in the destruction of microorganisms than homogenization at conventional pressures.
TABLE 2 ______________________________________ EXAMPLE 1 Pectinesterase, Microbiological Activity in Orange Juice as a Function of Homogenization Pressure Comparison of Homogenizers Experiment No. 1 2 3 4 5 Homogenizer 15MR 30CD 30CD 15MR 30CD ______________________________________ Pressure, PSIG 9,500 9,500 15,000 9,500 15,000 Brix 12.5 11.8 10.2 12.2 12.2 Acid, % w/w 0.74 0.94 0.82 0.6 0.6 Ratio 17.0 12.0 12.4 20.4 20.4 Oil, % v/v 0.026 0.026 0.019 0.010 0.010 Pulp, % -- 10 6 8 8 PEU/ml/min Initial 4.7 × 10.sup.-3 1.4 × 2.7 × 2.5 × 2.5 × 10.sup.-3 10.sup.-3 10.sup.-3 10.sup.-3 Final 5.1 × 10.sup.-3 1.5 × 2.3 × 2.1 × 2.1 × 10.sup.-4 10.sup.-3 10.sup.-3 10.sup.-3 OSA, CFU/ml Initial 8,600 66,000 5,100 10,700 10,700 Final 6,200 16,000 500 1,000 200 OSA 28 76 91 86 99 % Reduction Shelf Life -- -- -- 20 40 Days.sup.1 Flow G.P.H. 15 29 29 15 29 ______________________________________ .sup.1 Storage Temperature: 40° F.
TABLE 1 ______________________________________ EXAMPLE II Effect of Homogenization Pressure on Microbiological Activity and Shelf Life Homogenizer 15MR 30CD ______________________________________ Pressure, PSIG 9,500 15,000 Brix 10.36 10.36 Acid, % w/w 0.60 0.60 Ratio 17.26 17.26 Oil, % v/v 0.025 0.025 Pulp, % 8 8 OSA, CFU/ml Initial 550,000 300,000 Final 5,100 1,500 OSA, % Reduction 91 99 Shelf Life, Days.sup.1 20 40 Flow G.P.H. 15 29 ______________________________________ .sup.1 Storage Temperature: 40° F.
Claims (20)
Priority Applications (9)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US07/958,401 US5232726A (en) | 1992-10-08 | 1992-10-08 | Ultra-high pressure homogenization of unpasteurized juice |
CA002100155A CA2100155C (en) | 1992-10-08 | 1993-07-08 | Ultra-high pressure homogenization of unpasteurized juice |
AU41910/93A AU661592B2 (en) | 1992-10-08 | 1993-07-14 | Ultra-high pressure homogenization of unpasteurized juice |
MX9304286A MX9304286A (en) | 1992-10-08 | 1993-07-15 | HOMOGENIZATION AT ULTRA-HIGH PRESSURE OF JUICE NOT PASTEURIZED. |
ZA935121A ZA935121B (en) | 1992-10-08 | 1993-07-15 | Ultra-high pressure homogenization of unpasteurized juice |
KR1019930014134A KR940008608A (en) | 1992-10-08 | 1993-07-24 | Ultra High Pressure Homogenization Method of Unpasteurized Juice |
EP19930111924 EP0582887A3 (en) | 1992-10-08 | 1993-07-26 | Ultra-high pressure homogenization of unpasteurized juice. |
JP5204467A JPH06205655A (en) | 1992-10-08 | 1993-07-28 | Super-high pressure homogenization of non-pasteurized juice |
BR9303239A BR9303239A (en) | 1992-10-08 | 1993-07-30 | Process to improve storage stability and decrease the microbial activity of citrus juice by homogenization |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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US07/958,401 US5232726A (en) | 1992-10-08 | 1992-10-08 | Ultra-high pressure homogenization of unpasteurized juice |
Publications (1)
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US5232726A true US5232726A (en) | 1993-08-03 |
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US07/958,401 Expired - Fee Related US5232726A (en) | 1992-10-08 | 1992-10-08 | Ultra-high pressure homogenization of unpasteurized juice |
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Country | Link |
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US (1) | US5232726A (en) |
EP (1) | EP0582887A3 (en) |
JP (1) | JPH06205655A (en) |
KR (1) | KR940008608A (en) |
AU (1) | AU661592B2 (en) |
BR (1) | BR9303239A (en) |
CA (1) | CA2100155C (en) |
MX (1) | MX9304286A (en) |
ZA (1) | ZA935121B (en) |
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US5965190A (en) * | 1995-03-31 | 1999-10-12 | Kraft Foods, Inc. | Method for improving the texture of tomato paste products |
US5976232A (en) * | 1998-04-30 | 1999-11-02 | Hewlett-Packard Company | Homogenization process for ink-jet inks containing fine dispersions of pigments |
US5993172A (en) * | 1996-01-23 | 1999-11-30 | Flow International Corporation | Method and apparatus for pressure processing a pumpable substance |
US6017572A (en) * | 1998-09-17 | 2000-01-25 | Meyer; Richard S. | Ultra high pressure, high temperature food preservation process |
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CN108533829A (en) * | 2018-06-08 | 2018-09-14 | 安拓思纳米技术(苏州)有限公司 | One Yeasts are crushed special service valve |
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EP0582887A2 (en) | 1994-02-16 |
ZA935121B (en) | 1994-03-01 |
CA2100155A1 (en) | 1994-04-09 |
KR940008608A (en) | 1994-05-16 |
AU661592B2 (en) | 1995-07-27 |
JPH06205655A (en) | 1994-07-26 |
EP0582887A3 (en) | 1994-11-09 |
AU4191093A (en) | 1994-04-28 |
CA2100155C (en) | 1997-09-30 |
MX9304286A (en) | 1994-04-29 |
BR9303239A (en) | 1994-04-12 |
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